Paneer Cauliflower Recipe – Authentic Indian Curry with Coconut Milk

Last Updated on 6 months ago by Neha Deshmukh

Paneer Cauliflower Recipe – Authentic Indian Curry with Coconut Milk

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? This Paneer Cauliflower curry is one of my absolute go-to’s – it’s quick enough for a weeknight meal, but tastes like it’s been simmering all day. I first made this when I was craving something creamy and satisfying, and it quickly became a family favorite. The combination of tender paneer, perfectly cooked cauliflower, and a rich coconut milk sauce is simply divine. You’ll love how easy it is to make, and the incredible flavors it delivers!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s relatively quick – ready in about 20 minutes. It’s packed with flavor, thanks to the aromatic spices and creamy coconut milk. Plus, it’s a fantastic way to get your veggies in! It’s also easily adaptable to your preferences, whether you want it spicier, milder, or even vegan.

Ingredients

Here’s what you’ll need to create this delicious Paneer Cauliflower curry:

• 1 tablespoon coconut oil
• 2 inch piece ginger, finely minced
• 2 sprigs curry leaves
• 2 onions, finely chopped
• 3 green chillies, chopped
• 2 tomatoes, finely chopped
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 500 grams cauliflower, cut into florets (about 1.1 lbs)
• 200 grams paneer, cubed (about 7 oz)
• 150 ml canned coconut milk (about ⅔ cup)
• 3 sprigs coriander leaves, chopped

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Coconut Oil: The Foundation of South Indian Flavor
Don’t skimp on the coconut oil! It really adds a lovely aroma and authentic South Indian flavor. If you don’t have coconut oil, you can use vegetable oil, but the flavor won’t be quite the same.

Curry Leaves: Aromatic and Essential
Curry leaves are a must-have for this recipe. They have a unique, slightly citrusy aroma that elevates the whole dish. You can find them fresh or frozen at most Indian grocery stores.

Paneer: Choosing the Right Texture
Paneer is an Indian cheese that doesn’t melt, making it perfect for curries. I prefer using a slightly firm paneer, as it holds its shape well during cooking. You can find it at Indian grocery stores or sometimes in the refrigerated section of larger supermarkets.

Cauliflower: Freshness and Preparation
Fresh cauliflower is best, but frozen can work in a pinch (see FAQs!). Make sure the florets are roughly the same size so they cook evenly.

Spice Blend: Balancing Heat and Flavor
We’re using a simple blend of turmeric and chilli powder. Feel free to adjust the amount of chilli powder to your liking – I’ll give you some tips on that later!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a pan over medium heat. Once hot, add the minced ginger and curry leaves. Sauté for about a minute, until fragrant. This is where the magic starts!
2. Add the chopped onions and fry until they soften and turn translucent – about 5-7 minutes. Patience is key here; nicely softened onions are the base of a great curry.
3. Now, add the chopped tomatoes and green chillies. Stir in the turmeric powder, chilli powder, and salt. Cook until the tomatoes turn soft and juicy, about 5-7 minutes. You’ll notice the spices releasing their aroma – it’s wonderful!
4. Add the cauliflower florets and 1 cup (240ml) of water. Bring to a simmer, then cover and cook for about 10 minutes, or until the cauliflower is tender but still holds its shape.
5. Gently stir in the paneer cubes and coconut milk. Simmer for another 2-3 minutes on low heat, allowing the paneer to warm through and the flavors to meld. Be gentle with the paneer – we don’t want it to crumble!
6. Finally, garnish with chopped coriander leaves and serve hot.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. If your pan is small, cook them in batches.
• If the curry becomes too thick, add a splash of water.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water.
• Gluten-Free Option: This recipe is naturally gluten-free! Just double-check the labels on your spices to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: If you like it spicier, add more chilli powder or a pinch of cayenne pepper. For a milder curry, reduce the amount of chilli powder or remove the green chillies.
• Festival Adaptation (Navratri/Janmashtami): This curry is perfect for festivals like Navratri and Janmashtami, as it’s a vegetarian and flavorful option.

Serving Suggestions

This Paneer Cauliflower curry is delicious served with:

• Steamed basmati rice
• Warm naan bread or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of paneer works best in this curry?
A slightly firm paneer is ideal, as it holds its shape well. Avoid using very soft paneer, as it might crumble during cooking.

Can I use frozen cauliflower for this recipe?
Yes, you can! Just make sure to thaw it completely and pat it dry before adding it to the curry.

How can I adjust the heat level of this dish?
Adjust the amount of chilli powder. You can also add a pinch of cayenne pepper for extra heat, or remove the green chillies for a milder flavor.

What is the best way to store leftover curry?
Store in an airtight container in the refrigerator for up to 3 days.

Can this curry be made ahead of time?
Yes, you can make the curry base (up to step 4) ahead of time and store it in the refrigerator for up to 2 days. Add the paneer and coconut milk just before serving.